1 cup black urad dal
½ cup boiled rice
1 tsp fenugreek seeds
½ tsp cumin seeds
Curry leaves
2 tsp dry ginger powder (chukka powder)
10 – 15 cloves of garlic
1 cup grated coconut
Coconut oil
Water
Salt
Step 1 – Wash and soak the rice for 30 mins and set it aside. Dry roast the dal for a minute and set it aside.
Step 2 – Heat oil in a cooker and add fenugreek, cumin seeds and curry leaves. Add the garlic and stir-fry for a minute.
Step 3 – Drain the soaked rice and add it to the cooker along with the dry roasted urad dal. Add 4 cups of water, salt and dry ginger powder. Add the grated coconut and curry leaves. Close the cooker and let it cook for 5 whistles on medium flame.
Step 4 – Once the pressure subsides, open the cooker, garnish the Ulundhu Saadam with grated coconut, and serve hot!
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